WO2005099472A1

WO2005099472A1 - Method of inhibiting product of cacao bean processing from generating 2,3-butanedione

Info

Publication number: WO2005099472A1
Application number: PCT/JP2005/007020
Authority: WO
Inventors: Keiko Takeda; Sae Murai; Kazuyuki Oku; Michio Kubota; Shigeharu Fukuda
Original assignee: Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo
Priority date: 2004-04-12
Filing date: 2005-04-11
Publication date: 2005-10-27
Also published as: US7790214B2; JPWO2005099472A1; GB2430347B; GB0621710D0; US20070207253A1; JP4919207B2; GB2430347A; KR20060135069A

Abstract

A method of inhibiting a product of cacao bean processing from generating 2,3-butanedione in order to produce an aromatic product of cacao bean processing; and a 2,3-butanedione generation inhibitor which is for use in the generation inhibition method. The method of 2,3-butanedione generation inhibition comprises causing any one or more members selected among glucide derivatives of maltitol, α,α-maltose, and α,α-trehalose to be present in any step before completion of the product of cacao bean processing and/or in the finished product. The 2,3-butanedione generation inhibitor contains as an active ingredient any one or more members selected among glucide derivatives of maltitol, α,α-maltose, and α,α-trehalose.

Description

Specification

Method of controlling 2,3-butanedione formation from processed cocoa beans

Technical field

[0001] The present invention relates to a method for suppressing the production of 2,3-butanedione from processed cocoa beans, and a 2,3-butanedione production inhibitor used in the method for suppressing the production of cocoa beans. Preparing cocoa mass, preparing cocoa butter, chocolate cake, cocoa powder from them, and using these as raw materials to prepare chocolate and cocoa powder, confectionery, bread, beverages, etc. containing these chocolate and cocoa powder A method for suppressing the production of 2,3-butanedione during the preparation of processed products or during storage of chocolate, cocoa powder or processed products containing these, and the production of 2,3-butanedione used in this method. It relates to the agent.

Background art

[0002] Cocoa bean power Prepared cacao-bucaca mass, these powers Prepared cocoa powder, chocolate cake, cocoa butter, etc.

Alternatively, when preparing chocolate confectionery, ganache, cake and other baked confectionery, bread, cocoa powder and beverages containing chocolate, etc., during the processing or storage thereof, an unpleasant odor called stuffy odor or butter odor is used. It is known that odors occur and the characteristic fragrance of these processed products is reduced. 2,3-butanedione, the main contributor to this off-flavor (eg, Flavor Chemistry: 30 Years Progress, pp. 147-153, ed. Teranishi, Kluwer Academic / Plenum Publisher) New York ( (See 1999)) shows a strong off-flavor even at extremely low concentrations and is known as a causative agent of food and drink quality deterioration (eg, “Flavour Chemistry and Physiology”, pp. 203-204, Kenkisha Co., Ltd.) (Issued in 1977)).

[0003] On the other hand, for example, as disclosed in Japanese Patent Application Laid-Open No. 2001-123194, by adding maltitol or trehalose to a seed-strengthening product such as cacao beans, the roasting and steaming process is carried out. A method to suppress the generation of aldehydes, which are substances causing off-flavors, Is being planned. Japanese Patent Application Laid-Open No. 7-143876 discloses a saccharide derivative of oc, α trehalose Δα, a-trehalose or a saccharide containing the same. It describes that it can be used to sweeten chocolate and improve its taste. However, in these documents, a cacao bean coconut product that effectively suppresses the production of 2,3 butanedione, a causative substance of stuffy odor during processing or storage of the processed cocoa bean product, and has a good fragrance. There is no description or suggestion of what can be prepared.

[0004] The present invention provides a method for suppressing the production of 2,3 butanedione, which is a causative substance of the stuffy smell generated during the processing and storage of cacao bean cajune products, in order to produce fragrant cacao bean cajune products. The second object is to provide a 2,3-butanedione production inhibitor used in this suppression method.

Disclosure of the invention

[0005] The inventors of the present invention have focused on the use of carbohydrates for the purpose of solving the above-mentioned problems, and have conducted intensive studies. As a result, surprisingly, maltitol, (X, a trehalose and α, α-treno, and the sugar derivative power of loose are also selected. Any one or a combination of two or more sugars is a processed cocoa bean product. It has been found that the formation of 2,3 butanedione, a causative substance of stuffy odor during processing and storage of Ζ or storage, can be effectively suppressed. Production of isobutanal, which is known as an aroma component of cocoa bean curd products (for example, Italian Food and Beverage Technology, No. 3, pp. 3-13 (published in 1995)), almost or It was found that it did not suppress much, and it was found that maltitol, o, α-trehalose and α, α-toleno, and the sugar derivative power of loose were also selected in the production of cocoa bean paste. Contains two or more species A method for inhibiting the production of 2,3 butanedione from processed cocoa beans was established, and selected from maltitol, a, α-trehalose and α, α-trehalose carbohydrate derivatives used in this method. The present invention has been completed by establishing a 2,3-butanedione production inhibitor containing at least one of these as an active ingredient.

[0006] The present invention provides a method of containing cacao bean cajun with one or two or more kinds of maltitol, a, a trehalose, and α, α-treno, and a saccharide derivative of roose. Yo In addition, the present invention provides a method for effectively suppressing the production of 2,3-butanedione, a causative substance of the stuffy smell, while suppressing the production of isobutanal, which is an aromatic substance, hardly or very little during its processing, storage or storage. In addition, the present invention provides a 2,3 butanedione production inhibitor containing at least one selected from maltitol, a, α trehalose and a saccharide derivative of α, α trehalose as an active ingredient, which is used in the method for inhibiting. By doing so, it is possible to manufacture or preserve a processed cocoa bean product with a good aroma.

BEST MODE FOR CARRYING OUT THE INVENTION

[0007] Maltitol used in the present invention may be any type of maltitol that can suppress the formation of 2,3 butanedione during processing or preservation of processed cocoa beans and cocoa beans or their components. The origin, properties, production method and the like are not limited. Maltitol is disclosed in, for example, Syrup containing maltitol obtained by hydrogenating partially degraded maltose-containing starch or its powder, JP-B-47-13699, JP-B-63-2439, and the like. Maltitol syrup, dense crystals, or anhydrous crystals produced by the above method can be appropriately employed. Specifically, various reduced starch saccharified products, maltitol syrup, powder maltitol, crystalline maltitol and the like can be advantageously used.

[0008] The α, a trehalose used in the present invention is not limited as long as it can suppress 2.3 butanedione formation during processing or storage of cocoa beans and processed cocoa beans using Z or its component. The origin, properties, production method and the like are not limited. a, a Trehalose may be produced, for example, by a method disclosed in Japanese Patent Application Laid-Open No. 7-213283, which may use a commercially available product (trade name “Treha” sold by Hayashibara Shoji Co., Ltd.). It is optional to use a, a—trehalose. Specifically, a, α-trehalose-containing syrup, a, α-trehalose powder, anhydrous crystal α, α-trehalose, hydrated crystal α, α-trehalose and the like can be advantageously used. Although _α , _α -trehalose has a stronger inhibitory effect on the production of lower aldehydes such as isobutanal, which is an aromatic component of cacao bean kagami, than saccharide derivatives of a, hi-trehalose. It also has excellent anti-aging effect of starch and anti-oxidation effect of fats, etc. Therefore, chocolate made with cocoa powder or chocolate, custard cream, cake, cookie or fruit mixed. Foods and drinks using cocoa bean ingredients and cereal flour, lipids, pulp, etc., such as cocoa beans, suppress the stuffy smell caused by 2,3 butanedione, and also reduce starch aging and lipid changes. It can suppress loss, retain the scent and taste of the pulp, and improve the scent when eating, so that it can be used particularly advantageously in the production of these processed products.

[0009] The saccharide derivatives of a and a trehalose used in the present invention suppress the production of 2,3 butanedione during the processing or storage of cocoa beans and Z or a cocoa bean coconut product using Z or its components. Any α-, α-trehalose saccharide derivative or a syrup, amorphous powder, dense crystal, crystal or the like containing the same can be advantageously used. The saccharide derivative of α-trehalose is, specifically, one or two or more saccharides selected from three or more non-reducing oligosaccharides having a, a trehalose structure in a molecule and having a glucose power. If any, more specifically, a, a at least one of the trehalose molecules is bound to at least one of the mono-glucose, di-glucose, tri-glucose and tetra-glucose power. A thing. For example, a monodisperse such as α-darcosyl a, α-trehalose (also known as x-maltosyl a-darcoside), a-isomaltosyl a-darcoside, etc., previously disclosed by the present applicant in Japanese Patent Application Laid-Open No. 7-143876. Ginorecosinole a, a-Trenoperose, a Manoletosinore a, a-Trenoperose (also known as ex-maltotriosyl a-darcoside), —maltosyl a maltoside, —isomaltosyl a maltoside, isomaltosyl a isomaltside, etc. triglycol a such as, a-torenoleose, a manoletotriosinole a, a torenoleose (also known as a manoleto tetraosinole a-gunolecoside), a-manoletocinole a-manoletotrioside, a—no nosinole a maltoside , -Trenodulose, a maltotetraosyl a, trehalose ( A, a trehalose having a glucose polymerization degree of 3 to 6, such as tetra-dalcosyl a, a trehalose, such as a maltopentaosyl a-darcoside), manoletotriosyl a maltotrioside, a-panosyl a maltotrioside. Carbohydrate derivatives are preferred.

[0010] These saccharide derivatives of oc, a trehalose may be those produced by fermentation, enzymatic methods, organic synthesis, etc., regardless of their origin or production method. For example, if the applicant It may be directly produced from starch or partially degraded starch by the enzymatic method disclosed in Kaihei 7-143876. Alternatively, maltotetraose-forming amylase disclosed in Japanese Patent Application Laid-Open No. 7-143876, — Using α-amylase for producing maltopentaose at a high rate disclosed in 14962 or maltohexaose 'maltoheptaose producing amylase disclosed in JP-A-7-236478, etc., maltotetraose, A partially degraded starch having an increased content of specific oligosaccharides such as maltopentaose, maltohexaose, and maltoheptaose is treated with the non-reducing saccharide-forming enzyme disclosed in JP-A-7-143876. It is also optional to manufacture them. It is also optional to prepare a solution containing starch or a partially degraded product of starch and α, α trehalose by allowing an enzyme capable of transferring a glycosyl group such as cyclodextrin glucanotransferase to act on the solution. The reaction solution obtained by these methods can be used as a solution containing a saccharide containing a saccharide derivative of a, a-trehalose as it is, partially purified, or purified to a high purity. In addition, it is also possible to use a reducing alcohol which is coexisted in the process of producing these sugars and hydrogenated to form a sugar alcohol. These production methods can be industrially advantageously used, because abundant and inexpensive starchy materials can be used as raw materials to efficiently and inexpensively produce saccharide derivatives of trehalose. In addition, a commercially available syrup-like saccharide containing a, a-trehalose saccharide derivative containing a saccharide derivative (manufactured by Hayashibara Shoji Co., Ltd., trade name: “Hellodex”) manufactured according to the method of the production example described below must be used. Can also be advantageously implemented.

Among the saccharide derivatives of a, a trehalose described above, among others, a-darkosyl a, a trenodulose, a manoletocinole a, a trenodulose, a manoleto triosinole a, a-trehalose and _a maltotetrao A saccharide containing a saccharide having a trehalose structure at the terminal of the molecule, such as syl and a trehalose, can be advantageously used in the present invention, which has a strong inhibitory effect on the production of 2,3 butanedione. Examples of the carbohydrate include ex maltosyl a and a trehalose disclosed in Japanese Patent Application Laid-Open No. 7-143876 as a main component, and in addition to a gnorecosinole a, a-trenoperose and a manoletotriosino A saccharide containing one or more selected from the group consisting of a, a-trenoperulose, α-glycosyl a, α trehalose is particularly desirable. Particularly, a maltosyl a, a trehalose is converted to an anhydride equivalent. 5 quality % (Hereinafter, “mass%” is simply referred to as “%” unless otherwise specified), more preferably about 10% or more, more preferably about 30% or more. It can be used to advantage. Among these carbohydrates, carbohydrates containing α-maltosyl a, a trehalose as an saccharide derivative of a, α-trehalose in an amount of about 50% or more in terms of anhydride, are those of processed cocoa beans. It is particularly desirable because of its excellent butanedione formation inhibitory effect.

[0012] Further, maltitol, a, α-trehalose and a carbohydrate derivative of α, α-trehalose used in the present invention are not necessarily limited to high-purity products. As long as there is no hindrance to the 2,3 butanedione production inhibitory effect, other carbohydrates known to be used in processed products using thiocholates and chocolates, for example, glucose, fructose, palatinose, Reducing sugars such as invert sugar, isomerizani sugar, maltose, maltotriose, maltotetraose, maltopentaose, erythritol, sorbitol, xylitol, reduced palatinose, ratatitol, maltotriitol, maltotetraitol, maltopentitol , Α, j8-trehalose, / 3, j8-trehalose, non-reducing saccharides such as cyclic tetrasaccharides, a- One or more of cyclodextrin, β-cyclodextrin, γ-cyclodextrin, or cyclodextrins including their sugar derivatives, water-soluble polysaccharides such as arabic gum, pullulan, and ercinan, emulsifiers, and flavors. It is optional to use them together.

[0013] The stuffy smell referred to in the present invention refers to an off-flavor generated during the production or storage of cocoa beans and processed cocoa beans using the ingredients of cocoa beans or cocoa beans, and specifically, 2,3-butanedione. It is an unpleasant odor originating from This 2,3-butanedione is also described as “butter odor” and is considered to be the main cause of off-flavors in fermented foods and the like (for example, “Flavour Chemistry and Physiology”, pp. 203-204, Inc. Kensosha (issued in 1977) reports that it is a substance that has a negative effect on living organisms when inhaled constantly.

[0014] The term "cocoa bean component" as used in the present invention means any cocoa component that can be produced using cocoa beans as a raw material, and usually means cocoa components, such as cocoa-bub, cocoa mass, cocoa butter, cocoa cake, Refers to cocoa powder and the like.

[0015] The cocoa bean cacao product referred to in the present invention may be any cocoa bean and cocoa bean as long as it is produced using cocoa or cocoa bean as a raw material. Specifically, cacao mass, cocoa Butter, cocoa cake, cocoa powder (cocoa) and prepared cocoa powder (prepared cocoa), chocolate, semi-chocolate, chocolate confectionery, quasi-chocolate confectionery (these may be collectively referred to as "chocolate" in this specification) )) And foods and drinks that use this chocolate as a raw material (in this specification, they may be referred to as “chocolate-based foods and drinks”). In addition, chocolates are ingested orally as tablets, powders, syrups, liquids, toothpastes, mouthwashes, cigarettes, stones, detergents, etc., used for coating, flavoring or flavoring, or in the oral cavity. This includes drugs, quasi-drugs, cosmetics, luxury goods, daily necessities, and miscellaneous goods used for skin and skin.

[0016] As foods and drinks utilizing chocolates, specifically, chocolate dough, semi-chocolate dough, sweet chocolate (bitter chocolate), milk chocolate, chocolate such as chocolate for coating, cocoa powder, cocoa butter, and the like. Cakes such as sponge cakes and pancakes, such as raw chocolate such as ganache, plate chocolate, white chocolate, sugar-coated chocolate, chenolate chocolate, enrover chocolate, gato chocolate, etc. Cookies ^ ~ Biscuits, crackers, puffles, eclairs, pies, donuts, pretzels, chocolate snacks, tart and other pastries, rice crackers, bread, candy, caramel, jelly, nougat, mousse, pudé Confectionery such as icing, nova roa, ice cream, confectionery such as sweets and bread, buns and other such confectionery, bread and nuts, etc., partially or entirely covered with chocolate, filled with chocolate, Chocolate drinks such as cocoa milk drink, cocoa drink, malt drink, hot chocolate, chocolate drink, chocolate spread, cocoa syrup, chocolate syrup, cocoa paste, chocolate fuller paste, chocolate icing, and sauces using chocolate And whipped cream.

[0017] In the method for suppressing 2,3 butanedione production of a processed cocoa bean product of the present invention, maltitol, a, α-trehalose, and a saccharide derivative of α, α-trenoperose which are contained as active ingredients in the processed product are each It may be a single substance or a mixture of two or more selected from maltitol, α, α-trehalose and saccharide derivatives of trehalose. The form is, for example, one or two of these carbohydrates Any of the syrups, masks, pastes, powders, solids, granules, tablets, etc. contained above may be used as such, or as needed, extenders, excipients, binders, milky powders. It can be optionally mixed with a dandruff, a fragrance, a pigment, and the like, and molded into various shapes such as granules, spheres, short rods, plates, cubes, and tablets.

[0018] The method for suppressing the production of 2,3 butanedione in a processed cocoa bean product according to the present invention provides a method for inhibiting the production of maltitol, a, α-trehalose and a carbohydrate derivative of α, α trehalose, which is an active ingredient. By including more than one species in the target cocoa bean cajune product, the desired effect can be exhibited. Accordingly, in the method for suppressing the production of 2,3 butanedione in a processed cocoa bean product according to the present invention, it is selected from maltitol, a, α-trehalose and α, α-trehalose saccharide derivatives to be contained in the composition as an active ingredient. One or more types are included in the process (including the raw material stage) until the target processed product is completed, and / or in the finished product, taking into account the composition and intended use of the target cocoa bean processed product I'll let you go. In addition, when these saccharides are contained, they may be mixed in advance, may be contained separately, or may be contained in different steps. Examples of the method include known methods such as mixing, kneading, dissolving, melting, dispersing, suspending, emulsifying, penetrating, crystallizing, spraying, applying, adhering, spraying, coating (coating), pouring, dipping, and solidifying. One or two or more types are appropriately selected.

[0019] The amount of maltitol, α, α-trehalose and α, α-trehalose of the present invention in which one or two or more kinds of carbohydrate-inducing substances selected from cocoa bean pods are also selected from: There is no particular limitation on the amount of the saccharide used in the production of ordinary processed cocoa beans, provided that the amount can suppress the production of 2,3 butanedione derived from the components of the cocoa beans of the cocoa product. Maltitol, α, α trehalose and saccharide derivatives of α, α trehalose Power Can be replaced with any one or more selected. Also, the function, physical properties, purpose of use, etc. of the processed cocoa bean product It is optional to further increase the amount as long as it does not hinder the addition, or to add it to the conventional cocoa bean cajune product formulation. Specifically, any one selected from maltitol, α, trehalose, and a saccharide derivative of α, α trehalose, based on the total mass of the components of cocoa beans and Ζ or cocoa beans in the processed cocoa beans, Or about 2% or more in terms of anhydride More preferably, the content is about 1% or more, particularly about 10% or more. Usually, less than about 0.1% is insufficient to suppress the formation of 2,3-butanedione from cocoa beans and Z or cocoa bean components. The upper limit of the amount of one or more selected from maltitol, α, α-trehalose and a carbohydrate derivative of α, a-trehalose is limited to the target cocoa bean coconut product. There is no particular limitation as long as it does not hinder the function, physical properties or purpose of use.

Hereinafter, the present invention will be described in more detail with reference to experimental examples.

[0021] <Experiment 1>

Effect of Carbohydrates on Suppression of Cocoa Powder Power on 2,3-Butanedione Production> As a causative substance of stuffy odor in processed cocoa beans, 2,3-butanedione is known. On the other hand, there is a lower aldehyde, such as isobutanal, which is known as one of the unique sweet aromatic components called chocolate aroma. Therefore, an experiment to investigate the effect of maltitol, a, α-trehalose, or a, α-trehalose saccharide derivative on the production of 2,3-butanedione and isobutanal during the heat processing of processed cocoa bean products is described below. I went as follows. In each of the 20 ml vials, anhydrous crystalline maltitol (Hayashibara Shoji Co., Ltd., trade name “Mavit”), hydrous crystal α, a trehalose (Hayashibara Shoji Co., Ltd., trade name “Treha”), sugar One of a commercially available enzyme water syrup and one of the syrup-like ex, a trehalose saccharide derivative-containing saccharides produced in the following production examples was weighed in lOOmg in terms of anhydride, and an appropriate amount of distilled water was added thereto. 4 g of sugar solution is prepared by dissolving the sugar in distilled water. Further, 1 _{g of} commercially available cocoa powder is added to these vials, wrapped, and wrapped in a microwave oven (500 W). Heated for seconds. As a control, commercially available cocoa powder lg was added to 4 g of distilled water to prepare a saccharide solution that had been treated in the same manner as the saccharide solution. Then, these vials were sealed tightly with a plastic rubber stopper from above the wrap, reheated with a 100 ° C heat block for 5 minutes, and the amount of 2,3 butanedione and isobutanal in 2 ml of the headspace gas was measured. It was quantified by gas chromatography. The amounts of 2,3 butanedione and isobutanal were measured by the following methods.

<Method of measuring 2,3-butanedione and isobutanal> Using 2 ml of the headspace gas obtained above, Shimadzu GC-14B using a TC-FFAP kyabari one-stroke ram (0.5 2 mm ID x 30 m, df = 1 m, split ratio lZ30, manufactured by GL Sciences) Using a gas chromatograph (Hydrogen Flame Ionidai Detector, sold by Shimadzu Corporation), using helium gas (lmlZ) as the carrier gas, the column temperature is 40 to 250 ° C (temperature rise 5 ° C). Under the conditions of (CZ content), 2,3 butanedione and isobutanal were quantified.

[0022] The amount of 2,3 butanedione or isobutanal in the control sample was set to 100, respectively, and the relative value of the amount of 2,3 butanedione or isobutanal in each test sample was calculated, and subtracted from 100. The inhibition rate (%) of the production of 2,3-butanedione or isobutanal by each saccharide was determined. The results are shown in Table 1.

[Table 1]

[0024] As is clear from Table 1, the production of 2,3 butanedione is based on the reaction of cocoa powder with the saccharide containing maltitol, o, α-trehalose, and the carbohydrate derivative of o, α-trehalose. It was completely suppressed by adding 10% in conversion. On the other hand, when enzyme syrup or sugar is added to cocoa powder in an amount of 10% in terms of anhydride, the production of 2,3 butanedione is not completely suppressed, and the formation of 2,3 butanedione by enzyme syrup is not possible. The production inhibition rate was the lowest among the six carbohydrates tested. In addition, the production of isobutanal was suppressed by adding a, a trehalose or sugar to cocoa powder in an amount of 10% in terms of anhydride, whereby the production of 50% or more was suppressed, whereas the enzyme syrup, α, When α-trehalose saccharide derivative-containing saccharide or maltitol was added at 10% in terms of anhydride, strong suppression of formation was not observed. In addition, a panel test was conducted by nine panelists using each sample after heating. —The cocoa aroma of the sample to which trehalose, maltitol, or a saccharide derivative containing α, a trehalose was added was evaluated as preferable. In addition, a comparison of the samples using these three types of carbohydrates revealed that the panelists all had maltitol, a, α-trehalose. Was evaluated to be more preferable than the one to which. The difference in sensory evaluation between these three types of carbohydrates is that, under these test conditions, α, The addition of glycerol significantly suppressed the production of isobutanal, one of the fragrance components of cocoa.Thus, the addition of saccharides containing a maltitol or saccharide derivative of α, α trehalose was evaluated as a more favorable scent. It is thought that it was. The syrup-like α, α-trehalose saccharide derivative-containing saccharide used in the experiment was, in addition to a, α-trehalose saccharide derivative, about 41.9% of a reducing saccharide in terms of anhydride. However, these carbohydrates are carbohydrates contained in commercially available enzyme starch syrup, and as evident from Table 1, the commercial enzyme starch syrup has a weak inhibitory effect on the production of 2,3 butanedione. Therefore, it was determined that the strong inhibitory action of α, α trehalose on the production of 2,3-butanedione by the saccharide derivative-containing saccharide was due to the saccharide derivative of a, heart trehalose.

<Effects of Carbohydrate on Mourant Odor of Custard Cream Using Cocoa Powder> A test was conducted as follows to confirm the effect of carbohydrates on the moist smell of custard cream using cocoa powder. That is, a brix 45 custard cream was prepared by a conventional method using the formulations shown in Table 2. Using these talmes, the fragrance was evaluated by a panel test by 12 panelists. The sugars, sugars containing commercially available enzyme starch syrup, anhydrous crystalline maltitol, hydrated crystals a and a trehalose, and syrup-like ex and a trehalose saccharide derivatives used in this test were all used in Experiment 1. The same one as used was used, and the compounding amount was adjusted so as to have the same mass in terms of anhydride. In the panel test, the panelists evaluated that the panelists evaluated that they had a stuffy odor and had almost no cocoa scent, and that there was no reduction effect (1) and that there was a favorable cocoa scent with no stuffy odor Preferable scent of cocoa with a reducing effect (+) and stuffy smell Were evaluated as having a significant reduction effect (++). The results are shown in Table 2. In addition, the panelists evaluated the custard cream of each formulation in 10 or more persons out of 12 persons with the same evaluation.

[Table 2]

As is clear from Table 2, the custard cream using enzymatic starch syrup and sugar as the carbohydrate (Formulation 1) was evaluated as having a stuffy smell and almost no cocoa fragrance. Custard cream using maltitol (formulation 2), a, α-trehalose (formulation 3), or carbohydrate containing saccharide derivative of a, a-trehalose (formulation 4) in place of Also, it was evaluated that the stuffiness was suppressed and there was a favorable scent of cocoa . Among the custard creams of Formulations 2 to 4, custard cream using a, α-trehalose (Formulation 3) was evaluated to have the most favorable scent of cocoa. In this experiment, addition of commercially available enzyme starch syrup, anhydrous crystalline maltitol, hydrated crystals (X, a trehalose, or syrup-like (X, — trehalose saccharide derivative-containing saccharide) to cocoa powder of each formulation was used. In all cases, the amount is about 506% in terms of anhydride.Although no specific data are shown, the overall evaluation of the custard creams of Formulations 2 to 4 showed that α, Use of α-trehalose (Formulation 3) Power It is evaluated as the most preferable because of its elegant sweetness, and those using carbohydrates containing ex, α-trehalose saccharide derivatives (Formulation 4) In addition, the sweetness of the sugar was felt to be stronger than that of Formulation 3 because of the calorie.

[0028] From the results of Experiments 1 and 2, it was found that maltitol, a, a trehalose and α, α-trehalose carbohydrate derivatives are cocoa powder and cocoa bean kajue products using cocoa powder as a raw material. Effective production of 2,3 butanedione containing the same cocoa bean component from cocoa powder has become clearer, and cocoa powder and chocolates containing the same components as cocoa powder, cocoa beans and cocoa beans-derived products It has been found that it can be used to control the stuffy smell caused by 2,3 butanedione from processed bean products manufactured from ingredients.

After adding calcium carbonate to a 20% corn starch milk to give a final concentration of 0.1%, adjust the pH to 6.5, and add a-amylase (manufactured by Novo, trade name "Tamamir 60L") to this. 0.2% per gram of starch was added and reacted at 95 ° C for 15 minutes. The reaction solution was autoclaved at 120 ° C. for 10 minutes, cooled to 50 ° C., adjusted to pH 5.8, and subjected to maltotetragram disclosed in JP-A-63-240784 per gram of starch. 5 units of aose-forming amylase (manufactured by Hayashibara Biochemical Laboratory Co., Ltd.) and 500 units of isoamylase (manufactured by Hayashibara Biochemical Laboratory Co., Ltd.) were added to make 500 units, and reacted for 48 hours. Ueda Chemical Co., Ltd., trade name "oc amylase 2A") was added at 30 units per gram of starch, and further reacted at 65 ° C for 4 hours. The reaction was autoclaved at 120 ° C for 10 minutes, then cooled to 45 ° C and disclosed in JP-A-7-143876. The obtained non-reducing saccharide-forming enzyme derived from Arthrobacter 1 ′ species Q36 (FERM BP-4316) was added at a ratio of 2 units per gram of starch, and reacted for 48 hours. The reaction solution is kept at 95 ° C for 10 minutes, cooled, filtered, and the filtrate obtained is decolorized with activated carbon according to a conventional method, and desalted with H-type and OH-type ion exchange resins. The purified sugar solution was further concentrated to a concentration of 72.8%, and a syrup-shaped ex, a trehalose saccharide derivative-containing saccharide of pH 5.3 exhibiting a colorless, transparent, slightly sweet taste was obtained. The yield was about 90% in terms of anhydride. The product, DE13 7, on a dry solid basis, alpha, as saccharide derivatives of α- trehalose, _alpha -. Maltosyl a, a - trehalose (aka a maltotriosyl a - glucose) contained 52.5% Α-Darcosyl α, α-trehalose (also known as e-maltosyl α-glucose) 4.1%, —maltotriosyl α, —trehalose (also known as α-tetraosyl α-glucose) 1.1%, Others contained 0.4% of _α -glycosyl _α , a trehalose. In addition, this product is converted to anhydrides in terms of reducing sugars such as monosaccharides such as glucose at 2.1%, disaccharides such as maltose at 8.9%, and a-darcosyl _α and α other than trehalose. 6.7% of saccharides, 17.6% of tetrasaccharides other than α-maltosyl α, α-trehalose, and 6.6% of saccharides more than pentasaccharides other than α-glycosyl α, α trehalose . This product can be advantageously used in the production of the 2,3-butanedione production inhibitor of the present invention by preparing a powdered product of the product as a syrup or using a method such as spray drying.

Hereinafter, the present invention will be described in more detail with reference to Examples. Needless to say, the present invention is not limited to these Examples.

Example 1

[0031] <chocolate>

40 parts by mass of cacao mass

Sugar 10 parts by mass

Anhydrous crystalline maltitol

(Hayashibara Trading Co., Ltd., product name "Mabit")

40 parts by mass

Cocoa butter 10 parts by mass Vanillin 0.03 parts by mass

Using the above formulation, chocolate was prepared by a conventional method. Since this product contains maltitol, the production of 2,3 butanedione due to heating of the cacao bean component was suppressed, and it was a fragrant chocolate with no smell. In addition, this product was stored at room temperature for 6 months and then tasted. As in the case of the production, chocolate was fragrant without stuffiness. Example 2

[0032] <chocolate>

12 parts by weight

40 parts by mass of sugar

Hydrous crystal α, _α trehalose

(Hayashibara Trading Co., Ltd., product name "Treha")

Whole fat milk powder

Skim milk powder

Cocoa

Vanillin 0.05 parts by mass

Chocolate was prepared in the usual manner using the above-mentioned composition. Since this product contains a and a trehalose, the production of 2,3 butanedione due to heating of the cacao bean component is suppressed, and it is a fragrant chocolate without stuffiness.

Example 3

[0033] <chocolate>

12 parts by weight

40 parts by mass of sugar

Hydrous crystals a, _α- trehalose

(Hayashibara Trading Co., Ltd., product name "Treha")

1 part by mass

22 parts by mass of whole milk powder Skim milk powder

Cocoa Butter 22 parts by mass

0.3 parts by mass

Noniline 0.05 parts by mass

Using the above formulation, chocolate was prepared by a conventional method. Since this product contains α, h-trehalose, the production of 2,3-butanedione due to the heating of the cocoa bean component is suppressed, and it is a fragrant chocolate without stuffiness.

Example 4

Kakasai Trout 19 Quality J

Anhydrous crystalline maltitol

(Hayashibara Shoji Sales Co., Ltd., name "Mabit") 40 quality:

Hydrous crystal α, α-trehalose

(Hayashibara Shoji Co., Ltd., trade name, "Treha") 4 Quality:

Whole milk powder 14

Skim milk powder 2.5

Cocoa noter 8 quality section

Hardened oil 12.5 quality:! T part

Lecithin 0.3 quality! t part

Vanillin 0.07 parts by mass

Chocolate was prepared in the usual manner using the above-mentioned composition. Since this product contains maltitol and α, α-trehalose, the production of 2,3-butandione due to the heating of the cocoa bean component is suppressed, and it is a chocolate with no smell and aroma.

Example 5

20 parts by mass of cacao mass

Sugar 36 parts by mass

Anhydrous crystalline maltitol (Hayashibara Shoji Co., Ltd., product name "Mabit") 11 parts by mass

11 parts by mass of whole milk powder

Cocoa butter 22 parts by mass

Lecithin 0.3 parts by mass

Emulsifier

(Mitsubishi Chemical Foods Co., Ltd. sales, product name "Lyo-Tosugar Ester ER-290")

0.2 parts by mass

Appropriate amount of fragrance

Using the above formulation, chocolate was prepared by a conventional method. Since this product contains maltitol, the production of 2,3-butanedione due to heating of the cacao bean component was suppressed, and it was a fragrant chocolate with no smell. In addition, this product was stored at room temperature for 6 months and then tasted. As in the case of the production, chocolate was fragrant without stuffiness. Example 6

[0036] <Raw chocolate>

Kubenorechunore Mannari 100 parts by mass

Framboise puree 50 parts by mass

20 parts by mass of whipped cream (35%)

20 parts by mass of butter

Trimoline 10 parts by mass

Sugar (granulated sugar) 10 parts by mass

Hydrous crystals α, _α —trehalose

(Hayashibara Trading Co., Ltd., product name "Treha") 10 parts by mass

Using the above-mentioned composition, fresh chocolate was prepared by a conventional method. Since this product contains a, a-trehalose, the production of 2,3-butanedione due to heating of chocolate (couverture manjari) is suppressed, and the aroma of chocolate and the taste of puree are also good. Smelly, fragrant, raw chocolate.

Example 7

[0037] <Raw chocolate> A raw chocolate was prepared by a conventional method by replacing the hydrous crystals a and a trehalose having the composition of Example 6 with the same parts by weight of anhydrous crystalline multitole (trade name “Mabit”, sold by Hayashibara Shoji Co., Ltd.). did. Since this product contains maltitol, the production of 2,3 butanedione due to heating of chocolate (Kuberti-Yur Manjari) is suppressed, and it is a raw chocolate with no smell!

Example 8

Water 2400 mass 咅

Hydrous crystal α, _α trehalose

(Hayashibara Shoji Co., Ltd., product name “Treha”) 3040 parts by mass

a, a-Syrup containing saccharide derivative of trehalose

(Hayashibara Shoji Co., Ltd., product name "Hello Dettas") 1200 parts by mass

Gelling agent

(Sales by Aiko Sangyo Co., Ltd., product name "Vector Gel 843") 12 Quality I

176 parts by mass of sugar (granulated sugar)

120 drops of 50% aqueous solution of citrate

Water 1200 mass 咅

Sugar (granulated sugar) 1500 parts by mass

Fresh cream (38%) 1000 parts by mass

Hydrous crystals a, _α- trehalose

(Hayashibara Trading Co., Ltd., product name “Treha”) 25 quality I

Cocoa powder 500 parts by mass

94 parts by mass of plate gelatin

200 parts by mass of syrup (water 1: sugar 1) Boil the carbohydrate solution of Formula 1 above, add Formula 2 which has been roughly combined, boil until the Brix reaches 72, add the aqueous solution of citric acid, add the Classage nutrient. Prepared. Separately, add water, sugar, whipped cream, α, and trehalose of Formula 3 to a boil, boil it, add cocoa powder, boil it down to Brix 64, lower it from the fire, The reverted plate gelatin and syrup turtle were prepared and then roughly prepared, and 1000 parts by mass of las sage noutle were mulled to prepare krasage chocolat's knoll. Since this product contains carbohydrate derivatives of o, α-trehalose and α, α-trehalose, it produces 2,3-butanedione by heating cocoa powder more than using sugar and enzyme starch syrup. In addition to having a good smell, it was moderately sweet, shiny, and excellent in freezing resistance. In addition, when used for cakes and the like, the corners where unevenness was applied were clear and the sides were beautifully finished without running down.

Example 9

120 parts by mass of egg white

Sugar (granulated sugar) 35 parts by mass

Hydrous crystals α, _α —trehalose

(Hayashibara Trading Co., Ltd., trade name “Treha”) 15 parts by mass

100 parts by mass of egg yolk

33 parts by mass of egg white

Sugar (granulated sugar) 50 parts by mass

33 parts by mass of cacao mass

Cocoa powder 13 parts by mass

A meringue was prepared according to Formulation 1 above. Using this and Formulation 2, chocolate souffle was prepared by a conventional method. Since this product contains a, a-trehalose, the production of 2,3-butanedione by heating of cocoa mass and cocoa powder is suppressed, and The fragrance of the core is chocolate souffle. In addition, this product suppresses oxidation and decomposition of fats and oils and sulfur odor generated during heating of egg components by a, α-trehalose. Was retained for a long time. Example 10

[0040] Kuchora's souffle>

120 parts by mass of egg white

Sugar (granulated sugar) 35 parts by mass

Hydrous crystal α, _α trehalose

(Hayashibara Trading Co., Ltd., product name "Treha")

15 parts by mass

100 parts by mass of egg yolk

33 parts by mass of egg white

Sugar (granulated sugar) 40 parts by mass

Syrup-like saccharides containing saccharide derivatives of a and a trehalose prepared in Production Examples

10 parts by mass

33 parts by mass of cacao mass

Cocoa powder 13 parts by mass

A meringue was prepared according to Formulation 1 above. Using this and Formulation 2, chocolate souffle was prepared by a conventional method. This product contains carbohydrate derivatives of o, α-trehalose and a, α-trehalose, so that the production of 2,3 butanedione by heating of cocoa mass and cocoa powder is suppressed, and the scent of cocoa without stuffiness The good chocolate is souffle. In addition, this product suppresses the oxidative decomposition of fats and oils and the smell of hydrogen sulfide generated during heating of egg components, etc., and suppresses the force and dryness by using a, α trehalose and saccharide derivatives of a, a trehalose. Therefore, a favorable fragrance immediately after the baking was maintained for a long period of time.

Example 11

[0041] <Butter cake> 41 parts by mass of whole egg

Sugar (granulated sugar) 99 parts by mass

Flour (medium flour) 91 parts by mass

83 parts by mass fresh cream

Cocoa powder 25 parts by mass

Fermented butter 58 parts by mass

83 parts by mass fresh cream

Hydrous crystal α, _α trehalose

(Hayashibara Trading Co., Ltd., trade name "Treha") 25 parts by mass

1.3 parts by mass of salt

Vanilla Liquid 1.7 parts by mass

1.7 parts by mass of baking powder

A butter cake was prepared according to a conventional method using the above composition. Cocoa powder was kneaded into the finished dough for use. Since this product contains a, a-trehalose, the production of 2,3-butanedione due to the heating of cocoa powder is suppressed, and it is a fragrant butter cake with no smell. In addition, the product, a, a trehalose, suppresses the oxidative decomposition of fats and oils and the aging of starch, and also suppresses the drying, so that the preferred fragrance immediately after firing is maintained for a long time.

Example 12

A butter cake was prepared by a conventional method, replacing the hydrous crystals a, a-trehalose having the composition of Example 11 with the same parts by mass of powdered multi-tol (manufactured by Hayashibara Shoji Co., Ltd., trade name: “Mavit”). Since this product contains maltitol, the production of 2,3-butanedione due to the heating of cocoa powder is suppressed, and it is a fragrant butter cake without stuffiness. In addition, the maltitol inhibits the oxidative decomposition of fats and oils and the aging of starch, and also suppresses the drying of maltitol. Therefore, the preferred fragrance immediately after the calcination was retained for a long period of time. [0043] <Butter cake>

The hydrous crystals a, a-trehalose having the composition of Example 11 were replaced with the same mass parts of syrup-like saccharides containing saccharide derivatives of a, a trehalose (manufactured by Hayashibara Shoji Co., Ltd., trade name "Hello Dettas"). A butter cake was prepared by a conventional method. Since this product contains a and a trehalose saccharide derivatives, the production of 2,3 butanedione due to the heating of cocoa powder is suppressed, and it is a fragrant butter cake with no stuffy smell. In addition, since the saccharide derivative of α-trehalose suppresses the oxidation-decomposition of fats and oils and the aging of starch, and also suppresses the drying of the product, the preferred fragrance immediately after firing is maintained for a long period of time.

Example 14

[0044] <Sponge cake>

500 parts by mass of whole egg

Sugar (granulated sugar) 210 parts by mass

Hydrous crystal α, _α trehalose

(Hayashibara Trading Co., Ltd., product name "Treha") 90 quality! I Flour (light flour) 200 parts by mass

50 parts by mass of corn starch

100 parts by mass of unsalted butter

Cocoa powder 33 parts by mass

A sponge cake was prepared by the usual method using the above composition. The cocoa powder was mixed with flour flour and used through a sieve. Since this product contains α, _α -trehalose, the production of 2,3-butanedione due to heating of cocoa powder is suppressed, and it is a fragrant sponge cake without stuffiness. In addition, a, a trehalose suppresses the oxidative decomposition of fats and oils and the aging of starch, and also suppresses the force and dryness of the product, so that the preferred fragrance immediately after the calcination is retained for a long time.

Example 15

[0045] <Sponge cake>

350 parts by mass of whole egg 120 parts by mass of sugar

185 parts by weight of flour

80 parts by weight of milk

30 parts by weight of sweet chocolate

Anhydrous crystalline maltitol

(Hayashibara Shoji Co., Ltd., product name "Mavit") 40 parts by mass

30 parts by mass

A sponge cake was prepared by the usual method using the above composition. The sweet chocolate was used by dissolving it in milk that had been boiled. This product contains maltitol and a saccharide derivative of α, a trehalose, so that 2,3 butanedione formation due to heating of sweet chocolate is suppressed, and it is a fragrant sponge cake with no smell. . In addition, maltitol and saccharide derivatives of α, a-trehalose suppress the oxidation and decomposition of fats and oils, the aging of starch, the smell of hydrogen sulfide generated when egg components are heated, and the drying of this product. The favorable scent immediately after the baking was maintained for a long time.

Example 16

Egg white

Sugar (granulated sugar)

Hydrous crystal α, _α trehalose

(Hayashibara Trading Co., Ltd., product name "Treha")

Corn starch

Yolk

Salad oil

Sugar (granulated sugar)

Syrup-like carbohydrate containing a, a-trehalose carbohydrate derivative (Hayashibara Trading Co., Ltd., product name "Hello Dettas") 14 parts by mass

Flour (light flour) 60 parts by mass

Hot water (50 ° C) 80 parts by mass

Cocoa powder 30 parts by mass

A meringue was prepared according to Formulation 1 above. Using this and Formulation 2, a chiffon cake was prepared by an ordinary method. Since this product contains trehalose and a carbohydrate derivative of α, a trehalose, the production of 2,3-butanedione due to the heating of cocoa powder is suppressed, and it is a fragrant chiffon cake without stuffy odor. In addition, a, a-trehalose and α, a saccharide derivatives of trehalose inhibit the oxidation and decomposition of oils and fats, the aging of starch, the hydrogen sulfide odor generated when egg components are heated, and the drying, etc. Thus, a favorable scent immediately after the baking was maintained for a long time.

Example 17

180 parts by mass of egg white

Sugar (granulated sugar) 45 parts by mass

Hydrous crystal α, _α trehalose

(Hayashibara Trading Co., Ltd., trade name "Treha") 20 parts by mass

40 parts by mass of egg yolk

Salad oil 80 parts by mass

Sugar (granulated sugar) 20.5 parts by mass

Dense crystal maltitol powder

(Hayashibara Shoji Co., Ltd., product name "Mabit") 2 parts by mass

0.5 parts by mass of salt

55 parts by weight of milk

Flour (strong flour) 26.5 parts by mass

Flour (light flour) 26.5 parts by mass Hot water (50 ° C) 80 parts by mass

Cocoa powder 30 parts by mass

B. P. 2 parts by mass

Brandy 4 parts by mass

55 parts by mass

Meringue was prepared using Formulation 1 above. Using this and Formulation 2, a siphon cake was prepared by an ordinary method. This product contains (X, α-trehalose and a carbohydrate derivative of α, α-trehalose, so that the production of 2,3-butanedione by heating cocoa powder and chocolate is suppressed, and In addition, α, α-trehalose and maltitol suppress the oxidative decomposition of fats and oils, the sulfuric acid hydrogen odor generated during heating of aged egg components of starch, and drying. As a result, the preferred aroma immediately after the baking was retained for a long time.This product, even though it uses chocolate, has a lower dough than a chiffon cake prepared using only sugar. It is a soft, fluffy, light-weight chiffon cake with a firm finish that prevents soft meringue from shrinking.

Example 18

[0048] <Steamed cake>

Hot cake mix 200 mass words

50 parts by mass of whole egg

150 parts by weight of milk

Cocoa powder 15 parts by mass

Anhydrous crystalline maltitol

(Hayashibara Shoji Co., Ltd., product name "Mabit") 8. 3 parts by mass

Using the above formulation, a dough was prepared and heated in a microwave to prepare a steamed cake. Since this product contains maltitol, the production of 2,3-butanedione due to the heating of cocoa is suppressed, and it is a steamed cake without a stuffy smell.

Example 19

[0049] <Steamed cake> The anhydrous crystalline maltitol blended in Example 18 was replaced with the same mass parts of a syrup-like saccharide containing a saccharide derivative of α, α-trehalose (trade name “Hellodex” sold by Hayashibara Corporation). , Dough was prepared and heated in a microwave to prepare a steamed cake. This product contains a (X, a) saccharide derivative of trehalose, so that the production of 2,3-butandione due to the heating of cocoa is suppressed, and the product is a steamed cake with no smell or smell.

Example 20

[0050] <Cookie>

140 parts by weight of flour (light flour)

90 parts by mass butter

115 parts by mass of chocolate

Granulated sugar 360 mass 糖

200 parts by mass of whole egg

200 parts by mass of almonds

Anhydrous crystalline maltitol

(Hayashibara Trading Co., Ltd., product name "Mabit") 30 parts by mass

Syrup-like carbohydrate containing OC, OC- carbohydrate derivative of trehalose

(Hayashibara Shoji Co., Ltd., product name "Hello Dettas") 20 parts by mass

Using the above formulation, cookies were manufactured in a conventional manner. Since this product contains maltitol and a saccharide derivative of trehalose, 2,3-butanedione production due to heating of chocolate is suppressed, and it is a scented chocolate fragrance-free cookie. In addition, when this product was stored at room temperature for 3 months and tasted, there was no generation of stuffy odor due to the formation of 2,3 butanedione.In addition, it did not absorb moisture or dry and also oxidized and decomposed fats and oils. The fragrance immediately after production was well retained.

Example 21

[0051] <Cookie>

70 parts by weight of flour (light flour)

120 parts by mass of unsalted butter

Cocoa powder 60 parts by mass Sugar (powder sugar) 56 parts by mass

Egg yolk 10 parts by mass

Hydrous crystal α, _α trehalose

(Hayashibara Trading Co., Ltd., trade name “Treha”) 24 parts by mass

Using the above formulation, cookies were manufactured in a conventional manner. Since this product contains a, a-trehalose, the production of 2,3-butanedione due to the heating of cocoa is suppressed, and it is a fragrant cookie without stuffiness. In addition, when this product was stored at room temperature for 3 months and tasted, there was no generation of stuffy odor due to the formation of 2,3 butanedione. The cocoa scent was well preserved. Example 22

[0052] <Cookie>

Cookies were prepared by a conventional method using the same amount by weight of anhydrous crystalline multi-toll (manufactured by Hayashibara Shoji Co., Ltd., trade name “Mavit”) in place of the hydrated crystalline trehalose blended in Example 21. Since this product contains maltitol, the production of 2,3 butanedione by heating cocoa powder is suppressed, and it is a fragrant cookie without stuffiness. In addition, the maltitol inhibited the oxidation and decomposition of fats and oils and the aging of starch, and maintained a favorable fragrance immediately after firing for a long time.

Example 23

[0053] <Cookie>

The hydrated crystals a, a-trehalose having the composition of Example 21 were replaced with syrup-shaped saccharides containing saccharide derivatives of a, a trehalose (halobara Shoji Co., Ltd., trade name “Hello Dettas”) in the same mass parts. Cookies were prepared in a conventional manner. Since this product contains a, a-trehalose saccharide derivative, the production of 2,3-butanedione by heating cocoa powder is suppressed, and it is a fragrant cookie with no smell. In addition, in this product, the saccharide derivative of a, a-trehalose suppressed the oxidative decomposition of fats and oils and the aging of starch, and maintained a favorable fragrance immediately after firing for a long time.

Example 24

[0054] <Custard cream> Flour (light flour) 7.5 parts by mass

Corn starch 22.5 parts by mass

76 parts by mass of granulated sugar

Cocoa powder 15 parts by mass

12.5 parts by mass of whole egg

45 parts by mass of yolk

220 parts by mass of milk

Margarine 12.5 parts by mass

Hydrous crystal α, _α trehalose

(Hayashibara Trading Co., Ltd., product name “Treha”) 64 parts by mass

a, a—Carbohydrates containing saccharide derivatives of trehalose

(Hayashibara Trading, product name "Hello Dettas") 20 parts by mass

Using the above formulation, custard cream was produced by a conventional method. Since this product contains a, a-trehalose and a saccharide derivative of _α- trehalose, the production of 2,3-butanedione by heating cocoa powder and the production of oxyhydrogen sulfate derived from eggs are suppressed. A fragrant custard cream without odor. In addition, when this product was stored in a refrigerator or frozen for two months and then tasted, it was found that in all cases, the fragrance immediately after the production was well retained, with neither release of water nor oxidation / decomposition of fats and oils and generation of stuffy smell.

Example 25

A custard cream was prepared in a conventional manner by replacing the hydrous crystals a, a-trehalose having the composition of Example 24 with powdered multi-tol (sold by Hayashibara Shoji Co., Ltd., trade name "Mavit") in the same parts by mass. . Since this product contains maltitol and saccharide derivatives of a, a trehalose, the production of 2,3-butanedione by heating cocoa powder is suppressed, and it is a fragrant custard cream without stuffy smell. In addition, maltitol and saccharide derivatives of a, a trehalose inhibited oxidation-decomposition of fats and oils and aging of starch, and retained their favorable fragrance for a long time. In addition, this product was refrigerated or frozen and stored for 2 months, and then tasted, none of which was effective in syneresis or oxidation / decomposition of fats and oils. The fragrance immediately after the production, which does not generate a stuffy smell due to butanedione formation, was well retained. Example 26

[0056] <Chocolate drink>

50 parts by mass of milk chocolate

65 parts by weight semi-sweet chocolate

55 parts by weight fresh cream

120 parts by weight of milk

Hydrous crystal α, _α trehalose

(Hayashibara Shoji Co., Ltd., product name "Treha") 5 parts by mass

Appropriate amount of Western sake

Using the above formulation, a hot chocolate drink was prepared by a conventional method. Since this product contains a and a trehalose, the production of 2,3 butanedione by heating chocolate is suppressed, and it is a fragrant chocolate drink with no stuffy smell. In addition, this product is a delicious chocolate drink that smells good even when cooled.

Example 27

[0057] <Chocolate drink>

A chocolate drink was prepared in a conventional manner by replacing the hydrous crystals a, a-trehalose having the composition of Example 26 with powdered multi-toll (manufactured by Hayashibara Shoji Co., Ltd., trade name "Mavit") in the same parts by mass. Since this product contains maltitol, the production of 2,3-butanedione due to heating of chocolate is suppressed, and it is a fragrant chocolate drink without stuffiness.

Example 28

[0058] <Chocolate drink>

The hydrated crystal oc, a-trehalose having the composition of Example 26 was replaced with a syrup-like ex, a-trehalose saccharide derivative-containing saccharide prepared in the same mass part of the production example, and a chocolate drink was produced by a conventional method. Was prepared. Since this product contains a, _a sugar derivative of sunflower trehalose, the production of 2,3-butanedione due to heating of chocolate is suppressed, and there is no stuffy smell! It's a fragrance! Example 29

[0059] Orange cocoa drink>

Cocoa powder 18 parts by mass

6 parts by mass of boiling water

Orange juice 120 mass

Anhydrous crystalline maltitol

(Hayashibara Trading Co., Ltd., product name "Mabit") 1 part by mass

Syrup-like carbohydrate containing OC, OC- carbohydrate derivative of trehalose

(Hayashibara Shoji Co., Ltd., product name "Hello Dettas") 1 part by mass

Using the above mixture, while heating and stirring the water, add the maltitol and the saccharide containing the saccharide derivative of α, a trehalose, dissolve and bring to a boil, add this to cocoa powder, and mix thoroughly. Orange juice was added to this and stirred, and two or three pieces of ice were added to prepare an orange cocoa drink. Since this product contains maltitol and saccharide derivatives of _a and a trehalose, the formation of 2,3-butanedione from cocoa powder when a boiling saccharide solution is added is suppressed, and It has no fragrant orange cocoa drink.

Industrial applicability

[0060] As described above, the present invention relates to a process until a processed cocoa bean product is completed and the sugar derivative of maltitol, a, α-maltose and α, α-trehalose for Z or the finished product. By including one or more of the selected forces, the production of 2,3 butanedione during the processing or storage of processed beans can be effectively suppressed, Because it can produce fragrant cocoa beans, it can be used in a wide variety of fields, including foods and beverages, cosmetics, quasi-drugs, pharmaceuticals, luxury goods, daily necessities, and miscellaneous goods. The present invention is an invention having such a remarkable effect, and its industrial contribution is a significantly significant invention.

Claims

The scope of the claims

[1] The process until the finished product containing cocoa beans and Z or components of cocoa beans and Z or its finished product are treated with maltitol, a, α-trehalose and α, α-trehalose. A method for suppressing 2,3-butanedione production, characterized by including one or more selected from sugar derivative powders.

[2] A carbohydrate-derived physical strength of maltitol, a, α-trehalose and α, α-trehalose is selected in terms of anhydride based on the total mass of the components of cocoa beans and Ζ or cocoa beans in the processed product. 2. The method for suppressing the production of 2,3-butanedione according to claim 1, wherein one or more of any two or more thereof are contained in a total amount of 0.1% by mass or more.

[3] The product according to claim 1 or 2, wherein the processed product is any of food and drink, pharmaceuticals, quasi-drugs, cosmetics, luxury goods, daily necessities, and miscellaneous goods. —How to control butanedione production.

[4] The claim 3, wherein the food or drink is any one selected from chocolate, cocoa, cocoa milk-containing food, cocoa butter-containing food, chocolate-containing food and drink, and cocoa-containing food and drink. Method for suppressing 2,3-butanedione production.

[5] A 2,3-butanedione production inhibitor containing, as an active ingredient, at least one selected from maltitol, a, α-trehalose and a saccharide derivative of α, α-trehalose.

[6] The 2,3-butanedione production inhibitor according to claim 5, wherein the 2,3-butanedione is derived from a cocoa bean and a processed product containing Ζ or a component derived from cocoa bean. .

[7] The production of 2,3-butanedione according to claim 6, wherein the processed product is any of food and drink, pharmaceuticals, quasi-drugs, cosmetics, luxury goods, daily necessities, and miscellaneous goods. Agent.

[8] The method according to claim 7, wherein the food or drink is any one selected from chocolate, cocoa, cocoa milk-containing food, cocoa butter-containing food, chocolate-containing food and drink, and cocoa-containing food and drink. The described 2,3-butanedione formation inhibitor.